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April 7, 2010

Stacked Chicken Enchiladas

* 1 Tbsp vegetable oil
* 1 onion, chopped fine
* 3 Tbsp chili powder
* 2 tsp ground cumin
* 2 (8 oz) cans tomato sauce
* 3/4 cup chicken broth
* 1/2 tsp salt
* 1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
* 1 1/2 cups shredded Mexican cheese blend
* 2 Tbsp finely chopped fresh cilantro
* 12 (6 inch) corn tortillas

# Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth, and salt and simmer until slightly thickened, about 5 minutes. Cover and keep warm.
# Toss chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Place 4 tortillas over bottom of dish and cover with half of chicken mixture. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce and cheese.
# Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve.

Slow-Cooker Sticky Wings

* 1 (3-inch) piece fresh ginger, peeled and chopped
* 4 garlic cloves, peeled
* 3/4 cup packed dark brown sugar
* 1/4 cup soy sauce
* 1/2 tsp cayenne pepper
* 4 lbs chicken wings, halved at joint and wingtips removed
* 1/4 cup water
* 1/4 cup tomato paste

# Pulse ginger, garlic, 1/4 cup sugar, 1 Tbsp soy sauce, and 1/4 tsp cayenne in food processor until finely ground. Add mixture to slow cooker. Add chicken and toss until combined.
# Cover and cook on low until fat renders and chicken is tender, 3-4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).
# Adjust oven rack to lower-middle position (about 10-12 inches from element), and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10-15 minutes Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.

Serves 12

Chicken Pomodoro

* 4 boneless, skinless chicken breasts (about 1.5 lbs)
* salt and pepper
* 3 Tbsp olive oil
* 1 onion, chopped fine
* 4 garlic cloves, minced
* 1 tsp dried oregano
* 1/4 tsp red pepper flakes
* 1 (14.5 oz) can diced tomatoes
* 1/3 cup heavy cream
* 1/4 cup finely chopped fresh basil

# Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
# Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream and 1/4 tsp salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
# Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice or pasta.